Would you like an easy but elegant Egg Strata for your Christmas buffet? Or, perhaps just a dressed-up version of your breakfast casserole—you know, the one you pop into the oven on Christmas morning while the family opens presents left under the tree by jolly old St. Nick.

I served this salmon and dill egg strata at a recent Christmas brunch and several guests asked for the recipe.

By tweaking basic recipes for egg casseroles, I had created my gourmet version of the often used, ready-for-the-oven breakfast dish. Although not totally original (the flavors were based on an egg dish served at the old Dallas Le Peep restaurants) it is original enough to call my own.

Shelia’s Salmon and Dill Strata

2 tablespoons butter

2 tablespoons olive oil

4 cups Ciabatta or French baguette (cubed}

12 oz. cream cheese (cubed)

4 oz. goat cheese (crumbled)

10 green onions (snipped) or 1/3 cup finely chopped red onion*

8 oz. smoked salmon

1 generous tablespoon dill weed

¼ to ½ tsp. cracked black pepper

12 eggs

3 cups half and half

¼ to ½ tsp. salt

*Reduce amounts accordingly and use both green and red for Christmas colors.

Spray 13 x 9 inch baking dish with non-stick spray. Melt butter and add olive oil. Add cubed bread and toss to coat. Top with cream cheese, goat cheese, green or red onions, smoked salmon, dill weed and cracked pepper in that order. In separate mixing bowl beat eggs, half and half and salt until well blended. Pour mixture over casserole. Cover with foil sprayed with cooking spray so it does not stick to top of casserole; refrigerate overnight.

Before baking, remove the casserole from the refrigerator and allow ingredients to come to room temperature, about ½ hr. on the counter-top. Preheat oven to 350. Bake for 45 minutes. Remove foil and return to oven for about 15 to 20 more minutes until puffy and golden brown and set in the center.

Garnish with springs of fresh dill and dollops of sour cream. Serves 12.